Roasted vegetable couscous with mascarpone

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• anooshka

  09 October 2009

  anooshka rated and commented on this recipe

  

  Very tasty and easy recipe. Vegetables were tender but with full of juices. Mascarpone was really nice touch to finish with.

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• tastytash

  05 May 2010

  tastytash rated and commented on this recipe

  

  Lovely recipe. Great way to use up veg in the fridge. The mascarpone gave this a brilliant flavour and great creamy texture. Was great as a lunch snack the next day as well. I added some red pesto to the couscous to give it a bit of extra flavour.

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• Lizzie Lawson

  19 August 2010

  Lizzie Lawson rated and commented on this recipe

  

  this is surprisingly tasty! I thought it would be a bit bland but the chilly and mascarpone really make it a full bodied and tasty dish! Yum yum! Didn't miss meat at all - delicious!

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• izboz

  17 January 2011

  izboz commented on this recipe

  This is was very nice, used garlic and chive cream cheese, and veg stock for the couscous, awesome meal.

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• Debs

  29 March 2011

  Debs rated and commented on this recipe

  

  Absolutely loved this! Forgot to get chilli when I was shopping for ingredients but used sweet chilli sauce and left out the sugar - also mixed a bit of red pesto in with the couscous, so tasty!

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• Bicrazor

  01 February 2012

  Bicrazor rated and commented on this recipe

  

  The veg gets really juicy & the mascarpone makes it rich and creamy. A simple and delicious meal. Deffo gonna cook this again :)

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• Lauren Ricci

  22 March 2012

  Lauren Ricci rated and commented on this recipe

  

  Creamy, tasty, filling, nutritious recipe. I used pearled spelt and added french beans instead of courgettes. Great recipe for using up mascarpone left over from a dinner party.

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• Cornishshar

  14 July 2012

  Cornishshar rated and commented on this recipe

  

  Ok keep veg chunky

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• LV

  18 July 2012

  LV rated and commented on this recipe

  

  As great as a meal without meat can get :-)

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• nicole alman

  14 August 2012

  nicole alman rated this recipe

  

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• Mark

  17 August 2012

  Mark commented on this recipe

  Superb flavours - can be served with anything. Everyone that has eaten it has been very impressed!

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• The Cherub

  21 August 2012

  The Cherub rated and commented on this recipe

  

  Made this to use up leftover mascarpone and will definitely do this one again! I think my vegetables were cut too small as they took less than the time stated to cook. I also followed advice above and cooked the couscous in stock and then added red pesto. Probably wouldnt add chickpeas next time but I did think aubergines would be a good addition to the vegetables.

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• lizleicester

  04 September 2012

  lizleicester rated and commented on this recipe

  

  Nice way to help use up a glut of courgettes. Didn't use mascarpone (need to be dairy free), but hubby cut cubes of feta cheese instead and loved it.

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• RSH

  14 September 2012

  RSH rated and commented on this recipe

  

  Made this last night with yellow courgettes, red peppers and added some sliced onion to the roast. Really excellent flavours, went down a storm! In addition to chickpeas, I added pine nuts to the couscous with some saffron in the boiling water to give it a good colour.

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• normanneil01

  29 October 2012

  normanneil01 rated and commented on this recipe

  

  I used mixed peppers, romanescu cauliflower and sundried tomatoes. I also added extra chilli, cumin and tumeric powder to the cous-cous. A very nice dish and very easy to make. It could be made with so many variations meats, cheeses, pulses, herbs. Just to keep it fresh!!

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• Nigel

  10 December 2012

  Nigel rated and commented on this recipe

  

  Nice but not terribly exciting if you just follow the recipe as given. However as a starting point for your own adaptation (depending on your tastes or perhaps just what ingredients you have) it works well.

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• vale

  18 March 2013

  vale rated this recipe

  

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http://www.bbcgoodfood.com/recipes/12795/

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Ingredients

• 4 red peppers , deseeded and sliced
• 2 courgettes , halved and then cut into thick sticks
• 2 garlic cloves , peeled and bruised
• 1 tbsp olive oil , plus extra for drizzling
• ½ tsp sugar
• 6 tomatoes , quartered
• 1 red chilli , deseeded and finely sliced
• 200g couscous
• 400g can chickpeas , rinsed and drained
• 50g mascarpone or full-fat soft cheese (add a little more if you like)
• small handful chopped flat-leaf parsley

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian

Ingredients

• 4 red peppers , deseeded and sliced
• 2 courgettes , halved and then cut into thick sticks
• 2 garlic cloves , peeled and bruised
• 1 tbsp olive oil , plus extra for drizzling
• ½ tsp sugar
• 6 tomatoes , quartered
• 1 red chilli , deseeded and finely sliced
• 200g couscous
• 400g can chickpeas , rinsed and drained
• 50g mascarpone or full-fat soft cheese (add a little more if you like)
• small handful chopped flat-leaf parsley

371 kcalories, protein 11g, carbohydrate 51g, fat 15 g, saturated fat 5g, fibre 7g, sugar 16g, salt 0.41 g

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